Potato and Leek Cakes with Blue Cheese Sauce

Name: Potato and Leek Cakes with Blue Cheese Sauce
Yield: 8 servings (serving size: 2 cakes and 1/4 cup sauce)
Ingredients: Sauce:; 1 cup fat-free sour cream; 1 cup (4 ounces) crumbled blue cheese; 2 tablespoons chopped fresh chives; 1/2 teaspoon minced garlic; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon salt; Cakes:; Cooking spray; 1 cup diced leek; 6 cups shredded peeled baking potato (about 2 pounds); 3 tablespoons all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 2 large eggs, lightly beaten

4 Reviews

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Yield

8 servings (serving size: 2 cakes and 1/4 cup sauce)

Leeks lend a delicate flavor to these potato cakes, and the creamy topping provides a cool, savory contrast.

Ingredients

Sauce:
1 cup fat-free sour cream
1 cup (4 ounces) crumbled blue cheese
2 tablespoons chopped fresh chives
1/2 teaspoon minced garlic
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
Cakes:
Cooking spray
1 cup diced leek
6 cups shredded peeled baking potato (about 2 pounds)
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs, lightly beaten

How to Make It

Step 1

To prepare sauce, combine first 6 ingredients in a bowl, stirring well. Cover and chill.

Step 2

To prepare cakes, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add leek to pan; sauté 3 minutes or until tender. Place leek in a large bowl. Wipe pan with paper towels.

Step 3

Place potato in a sieve; gently squeeze potato to remove excess moisture. Add potato, flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, and eggs to leek in bowl; stir well. Return pan to medium-high heat. Recoat pan with cooking spray. Divide potato mixture into 16 equal portions, shaping each into a 1/4-inch-thick patty. Add 8 patties to pan; cook 5 minutes on each side or until golden. Repeat procedure with remaining 8 patties. Serve with sauce.

Ratings & Reviews

Better than expected

2015-08-30T18:24:17-04:00 SaraSaraT

These are surprisingly tasty - the blue cheese sauce is excellent.

EllenDeller's Review

2012-11-06T15:03:29-05:00 sukeedog

We loved these as a side dish with a chicken sausage and some beet greens. I cut the recipe by 25% for me and spouse, and it was just right. I used nonfat plain yogurt in place of sour cream, yellow onion in place of leeks, dried chives instead of fresh, and subbed 2 TB liquid egg whites for the 1/4 egg that would have been needed.I also used a reduced fat blue cheese. And I added ground red pepper to the sauce. These were small changes that probably didn't affect the flavor much. Okay, and the biggest change was that I used the one teaspoon of bacon fat left over from morning bacon as shortening in the iron skillet. The whole thing was delicious!

tracydavis1012's Review

2009-08-16T01:16:04-04:00 tracydavis1012

We just made the sauce for potatoes, and it was great! It tastes a lot lighter than you think it's going to.

daneanp's Review

2009-05-21T19:35:44-04:00 daneanp

I didn't really taste the leeks but was pleased at how easily these cakes went together. We served them along side the Ginger-Thyme Brined Pork Roast as pictured in the magazine. The sauce was interesting - next time I'd make it ahead of time as the sauce was more flavorful the next day. These cakes would make a great accompaniment to grilled steaks.

SaraSaraT's Review

2009-04-12T17:47:35-04:00 EllenDeller

These are really really good. I made the sauce with full fat sour cream (!) and it was awesome.

Potato and Leek Cakes with Blue Cheese Sauce

Ingredients

How to Make It

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Ratings & Reviews

Better than expected

EllenDeller's Review

tracydavis1012's Review

daneanp's Review

SaraSaraT's Review

Potato and Leek Cakes with Blue Cheese Sauce

Ingredients

Nutritional Information

How to Make It

You May Like

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